Butternut and Kale Pasta with Fontina

butternut kale pasta wisconsin cheese recipe food yum sprouted kitchen

by Sara from Sprouted Kitchen

Smoky roasted squash, greens and the subtle onion flavor of leeks make this pasta a complete meal in one simple dish.

butternut kale pasta wisconsin cheese recipe food yum sprouted kitchen

Follow the recipe as is for an easy vegetarian entrée or adapt it for different taste or diet preferences. Add slices of chicken sausage as you sauté the leek and kale for an omnivorous dish, or substitute gluten-free pasta for those needing a wheat-free option.

butternut-pasta-fontina-kale-recipe-wisconsin-cheese

To finish, the Wisconsin Fontina melts smoothly on top. A quick blitz under the broiler gives the cheese crispy edges, draping into the nooks of the pasta. Everything comes together easily, and leftovers are just as tasty.

butternut-kale-fontina-pasta-recipe-wisconsin-cheese

Butternut and Kale Pasta with Fontina
By Sara of Sprouted Kitchen
 
Servings: 4

 

Ingredients:

1 small butternut squash

2 tablespoons extra virgin olive oil, divided

1/2 teaspoon sea salt

1 teaspoon smoked paprika

1 1/2 cups pasta (fusilli, bow ties or orecchiette)

1 large or 2 small leeks, cleaned and trimmed

4 cups kale, stems removed and chopped

Additional sea salt and pepper

1/3 cup crème fraîche

2 tablespoons white balsamic vinegar

2 cups (8 ounces) Wisconsin Fontina Cheese, coarsely grated

1/4 cup flat leaf parsley, chopped

 

Cooking Directions:

Preheat oven to 425°F. Bring large pot of water to boil.

Peel squash and cut into 1/2-inch cubes. Pile onto parchment-lined, rimmed baking sheet. Drizzle 2-3 teaspoons olive oil, 1/2 teaspoon sea salt and smoked paprika onto squash; mix to coat. Add more oil as needed so each cube is coated. Spread cubes in even layer and bake 25 minutes on top rack of oven.

Add pasta to boiling water. Cook according to instructions.

Cut leeks in half lengthwise and slice into thin half moons. Heat remaining olive oil in large pan over medium heat. When hot, add leeks, kale and pinch of salt. Sauté until just wilted. Reduce heat to low, add crème fraîche and stir to mix. Add roasted squash.

Drain cooked pasta, reserving 1/2 cup of pasta water. Add pasta to vegetable pan with balsamic vinegar and generous pinch of salt and pepper. Stir to mix. If mixture appears dry, add pasta water and more crème fraîche as needed.

Divide pasta among serving dishes and top with Fontina. To make cheese crispy, place dishes under broiler for 5-6 minutes. Sprinkle parsley on top and enjoy warm.

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